You really realize how easy the recipe is after you first make the ricotta gnocchi. I used to believe gnocchi was homemade only with potatoes and required a lot of love but ricotta cheese has shifted my whole perspective. It came together in a matter of minutes and was incredibly soft, light and tender. Each bite tasted like tiny pillows of pasta melting in my mouth.
- Why You Will Love This Ricotta Gnocchi recipe
- Ricotta Gnocchi Recipe
- What Makes Ricotta Gnocchi Different from Potato Gnocchi?
- Best Tips For Awesome Ricotta Gnocchi
- What Is the Difference Between Ricotta Gnocchi and Potato Gnocchi?
- My Favorite Way to Serve Ricotta Gnocchi:
- Easy Variations to Try
- Common Mistakes to Avoid
- A Delicious Ending
Ricotta Gnocchi: Gnocchi is an Italian dish that uses creamy ricotta cheese rather than potatoes. It’s a much quicker to prepare version and ideal for busy weeknights or even family dinners being that it is so delicious too! It goes perfectly with butter, tomato sauce, pesto, or a heavy garlic sauce. The great news is you only need a few basic ingredients that are easy to come across. Ricotta gnocchi are less work to make than traditional potato gnocchi but still provide a comforting homemade meal rich in good, wholesome ingredients.
Why You Will Love This Ricotta Gnocchi recipe
This is one of those impressive-looking but easy-to-make recipes. This is so good and easy that if you’ve never made homemade pasta before you can still nail it with just a few steps. The dough is very soft and easy to work and cooks for very little time! Boiled gnocchi are fluffy but also work like a charm if quickly fried for a golden crisp on the outside.
I also love the versatility of this recipe. On occasion, I simply throw the cooked gnocchi with some brown butter and shredded Parmesan for a quick dinner. Sometimes I serve it with marinara sauce or basil pesto. Whatever sauce I decide to put with it, gnocchi always feels soft and fills you up.
Ricotta Gnocchi Recipe
4
servings30
minutes40
minutes300
kcalIngredients
Whole milk ricotta cheese
Eggs
Egg yolk
Grated Parmesan cheese
All-purpose flour
Salt
Black pepper
Ground nutmeg (optional but recommended)
Butter
Fresh parsley (optional)
Parmesan cheese for serving
Directions
- Step 1: Prepare the Ricotta
If your ricotta has excess liquid, place it in a fine strainer or bundled up in a clean kitchen towel for around 20–30 minutes. The extra moisture is removed, which makes a light dough that can easily be formed.
- Step 2: Mix the Dough
Watch what am I cooking in a large bowl: combine ricotta cheese, egg, egg yolk, Parmesan cheese, salt, black pepper and nutmeg. Mix everything until smooth. Slowly sift in the flour while stirring to combine. Just mix until the dough comes together. We are all trained to let the dough combine but we definitely do not want to overmix, as this makes for a heavier gnocchi and nobody wants that!
- Step 3: Chill the Dough
Sprinkle a bit of flour on a plate or tray and transfer the dough there. Cover and refrigerate for approximately 30 minutes. Chilling sets the dough; it will be so much easier to roll and cut.
- Step 4: Shape the Gnocchi
Lightly flour your work surface. Portion the dough into smaller pieces. Shape each piece into a long rope of about ¾ inch thick. Using a knife or dough scraper, cut the rope up into small bite-sized pieces. If you want, lightly press each piece with a fork so you create ridges that catch sauce better.
Notes
- Drain the ricotta well before mixing the dough to prevent it from becoming too wet.
Use whole milk ricotta for the softest and creamiest gnocchi.
Add the flour gradually and stop once the dough comes together. Too much flour will make the gnocchi dense.
Avoid overmixing the dough to keep the texture light and fluffy.
Lightly flour your work surface and hands to make shaping easier.
Cook the gnocchi in small batches so they have enough space to float freely.
The gnocchi are ready when they rise to the surface of the boiling water. Let them cook for 1–2 minutes more before removing.
For extra flavor and texture, sauté the cooked gnocchi in butter until lightly golden.
Freshly grated Parmesan and chopped parsley make a delicious finishing touch.
Uncooked gnocchi can be frozen for up to 2 months. Cook directly from frozen without thawing, adding 1–2 extra minutes to the cooking time.
What Makes Ricotta Gnocchi Different from Potato Gnocchi?
This is also why I love to make fresh ricotta gnocchi very often, because they pair with almost every sauce. First, the simplest butter garlic sauce when you want to prepare it fast. Rich herby flavors from fresh basil pesto with tomatoes in classic marinara sauce. Creamy mushroom sauce a lot of you all love this one much during cold days like these to make it more soothing. Or for lighter eating, just drizzle some olive oil mixed with fresh herbs and Parmesan delightfully.
Best Tips For Awesome Ricotta Gnocchi
Whole milk ricotta is always best if possible; it will yield a creamier dough. If the ricotta is watery, drain it so that you do not have to add more flour than necessary. Adding too much flour makes the gnocchi dense. Be careful with the dough and mix just until it all comes together. Cook the gnocchi in small batches so it is not crowded in the pot. For an extra boost of flavor, finish them in butter until the edges are lightly crispy.
What Is the Difference Between Ricotta Gnocchi and Potato Gnocchi?
If you’ve only ever had traditional potato gnocchi, ricotta gnocchi will be a revelation. Replacing mashed potato with creamy ricotta cheese for a creamier yet lighter appeal! Without the boiling, peeling or mashing of potatoes and cutting out that time? The outcome is light, pillowy, soft yet still tender dumplings bursting with rich cheesy flavors. Home cooks and new beginners alike will find it a perfect selection.
My Favorite Way to Serve Ricotta Gnocchi:
Ricotta gnocchi works beautifully with so many sauces, but my favorite way to eat this one is browned butter with garlic and fresh sage and lots of grated Parmigiano cheese! The butter really lends a nutty flavor that enhances the soft dumplings. Serving it with a dusting of freshly chopped parsley and coarse black pepper finishes the dish off beautifully without taking away from the light, natural taste of the gnocchi. Occasionally I will include roasted cherry tomatoes or sautéed mushrooms, which give beautiful color and freshness (lightness) while deepening the flavors of the whole dish.
Easy Variations to Try
Once you are comfortable preparing the basic recipe, changing up the flavors becomes simple. Fold chopped spinach in with a colorful and nutritious twist, or add fresh herbs (e.g., basil, parsley, and chives). You follow with a bit of lemon rind for a little taste or you can pair the gnocchi with mushy mushroom gravy, roasted veggies and also barbecued hen to create a meal. You can also try changing the cheese or using crushed garlic & Italian seasoning to put your own spin on this dish.
Common Mistakes to Avoid
The dough can feel sticky, which is why most beginners are too generous with adding extra flour. If the dough is a little sticky, don’t worry; this will give you softer gnocchi. Our experience says another mistake is not draining the ricotta, which can leave the dough too wet. You also need to keep the water at a gentle simmer instead of a rolling boil because if you are too aggressive with the gnocchi, they will break here as well.
A Delicious Ending
There are some recipes that provide proof; homemade ricotta gnocchi is one of those. Using a handful of ingredients and some effort, you can prepare pillowy, tender Italian dumplings that are more delicious than most all restaurant varieties. This recipe is comforting and delicious, perfect for sharing with family and friends or dipping your favorite things into butter, pesto, marinara or any of the other amazing creamy sauces. While ricotta gnocchi looks fancy, and it is, kind of, it’s really quite simple, never fussy or lacking in flavor and sure to please a crowd (which sounds like the perfect dinner staple).
